Bobo Rice Bowl's chefs shift seamlessly between Japanese and Chinese dishes, slicing fresh fish into maki or nigiri sushi and preparing general tso's chicken. Every sauce, from the teriyaki that tops tofu and chicken or the white sauce ladled over fish, is made in house from scratch, and small dishes such as barbecue pork and dumplings compose feasts of dim sum. For dessert, the menu explores Latin American cuisine with cheese empanadas and slices of caramel-topped flan.
House of Lee's menu has tempted taste buds for more than 30 years, populated by homestyle edibles spanning Chinese stir-fry and fresh sushi. The Four Seasons ($12.95), one of the chef's specialties, submerges peking duck, beef, roast pork, and chicken in a savory brown sauce and is served on a bed of steamed or fried rice with a rapidly flipping day calendar. Sichuan scallops ($13.95) romp with sweet red peppers and bamboo shoots in a spicy sauce, and the golden-fried lemony chicken ($10) awaits diners behind a veil of citrus and honey. The sushi menu features familiar fishy nibbles—such as the california roll ($5.95) and eel roll ($6.95)—alongside more creative concoctions, including the crispy-bacon roll with avocado and carrots ($5.95) and the lounge-singing Love Boat combo ($15.95), designed to feed duos or an individual with an expandable life vest. Most dinner options are available in lunch sizes at reduced prices until 3 p.m. daily.
Traditional and adventurous recipes frolic across Yen's Gourmet Chinese Restaurant's enormous menu of Chinese specialties. Four kinds of meat come together to form the Happy Family ($10.40), collected while posing for its annual holiday portrait and plated with brown sauce and veggies. General tso's chicken ($9.70) coats poultry morsels in a special garlic sauce, and the Dragon Phoenix ($11.95) unites sweet-and-spicy chicken and jumbo shrimp. All entrees, including the veggie-friendly sesame bean curd ($7.20) and eggplant with garlic sauce ($7), take on a further bouquet of flavors with a choice of fried instead of steamed rice.
The two locations have slight variations in their menu offerings, but both feature a wide assortment of Pan-Asian cuisine, including dim sum, sushi, noodle dishes, and drinks. For family-style fun, share small dim sum plates while conversing using only dialogue from Disney cartoons. Select steamed barbecue pork buns ($6) and hope that your fellow plate passers order the sweet sesame seed balls ($5). Enjoy Arbor Day any day by grabbing a rainforest roll with cucumber, avocado, and shiitake ($5), or the bonzai roll with asparagus, avocado, and mango salsa ($5). For a heartier bite, hang a fang on kung pao chicken ($16) or kung pao New York strip steak ($25), either of which comes topped with peanuts and chili peppers.
Katana’s chefs draw inspiration from Thai, Chinese, and Japanese culinary traditions, creating faithful renditions of iconic dishes from each culture. Teppanyaki chefs thrill diners by searing cuts of lobster or filet mignon amid the towering flames of hibachi grills that adorn the tabletops of select seating areas. In contrast, sushi chefs studiously avoid open flames as they roll more than 15 kinds of specialty maki, which can include smoked salmon, mango, or piquant chili sauce within a cylinder of individually peeled grains of rice. The rest of the menu spotlights the seemingly disparate flavors of Thailand and China, listing aromatic curries along with meat-laden orders of lo mein or fried rice.
Red Tea House peppers palates with an amalgam of Asian flavors with a menu of Chinese specialties and freshly bundled sushi options. While skilled maki chefs manipulate scallops, salmon, and yellowtail into intricate rolls, diners wrap their own morsels of classic peking duck and mu-shu pork in delicate, steaming crepes. Seven days a week, patrons can stop in for a dumpling appetizer, or savor Asian fare at home with complimentary delivery in order to effectively discipline a misbehaving wok.